Author : R. Paul Singh
Publisher : Rar Press
Page : 142 pages
File Size : 30,46 MB
Release : 2004
Category : Business & Economics
ISBN :
This book and the accompanying CD incorporates educational materials developed from results obtained from 30 years of research on selected computer applications in food processing. The CD contains software to conduct seventeen virtual experiments representing major food processes. The experiments may be used to augment existing laboratory courses, or as contents of a stand-alone virtual laboratory course in the food science curriculum.
Author : Zeki Berk
Publisher : Academic Press
Page : 721 pages
File Size : 21,7 MB
Release : 2013-06-08
Category : Technology & Engineering
ISBN : 0124159869
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues
Author : R. Paul Singh
Publisher :
Page : 208 pages
File Size : 26,13 MB
Release : 2009
Category :
ISBN : 9780974863818
Author : Management Association, Information Resources
Publisher : IGI Global
Page : 873 pages
File Size : 19,32 MB
Release : 2019-04-01
Category : Computers
ISBN : 1522581804
Modern technology has infiltrated many facets of society, including educational environments. Through the use of virtual learning, educational systems can become more efficient at teaching the student population and break down cost and distance barriers to reach populations that traditionally could not afford a good education. Virtual Reality in Education: Breakthroughs in Research and Practice is an essential reference source on the uses of virtual reality in K-12 and higher education classrooms with a focus on pedagogical and instructional outcomes and strategies. Highlighting a range of pertinent topics such as immersive virtual learning environments, virtual laboratories, and distance education, this publication is an ideal reference source for pre-service and in-service teachers, school administrators, principles, higher education faculty, K-12 instructors, policymakers, and researchers interested in virtual reality incorporation in the classroom.
Author : Michael Brenner
Publisher : W. W. Norton & Company
Page : 376 pages
File Size : 21,51 MB
Release : 2020-10-20
Category : Science
ISBN : 0393634930
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author : Zeki Berk
Publisher : Academic Press
Page : 744 pages
File Size : 36,99 MB
Release : 2018-02-13
Category : Technology & Engineering
ISBN : 0128120541
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. - Provides a strong emphasis on the relationship between engineering and product quality/safety - Considers cost and environmental factors - Presents a fully updated, adequate review of recent research and developments in the area - Includes a new, full chapter on elements of food plant design - Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail
Author : Tareq Ahram and Waldemar Karwowski
Publisher : AHFE Conference
Page : 255 pages
File Size : 29,68 MB
Release : 2023-12-04
Category : Technology & Engineering
ISBN : 195865194X
Proceedings of the AHFE International Conference on Human Factors in Design, Engineering, and Computing (AHFE 2023 Hawaii Edition), Honolulu, Hawaii, USA 4-6, December 2023
Author : Frank Rossi
Publisher : Academic Press
Page : 186 pages
File Size : 25,81 MB
Release : 2015-10-06
Category : Technology & Engineering
ISBN : 0124171907
The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. In 2009, Frank Rossi and Viktor Mirtchev brought their practical statistical thinking forward and created the course "Statistics for Food Scientists. The intent of the course was to help product and process developers increase the probability of their project's success through the incorporation of practical statistical thinking in their challenges. The course has since grown and has become the basis of this book. - Presents detailed descriptions of statistical concepts and commonly used statistical tools to better analyze data and interpret results - Demonstrates thorough examples and specific practical problems of what food scientists face in their work and how the tools of statistics can help them to make more informed decisions - Provides information to show how statistical tools are applied to improve research results, enhance product quality, and promote overall product development
Author : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
Page : 1213 pages
File Size : 50,41 MB
Release : 2017-09-26
Category : Technology & Engineering
ISBN : 1118846230
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Author : Maria Margarida Cortez Vieira
Publisher : Springer
Page : 0 pages
File Size : 22,13 MB
Release : 2010-11-19
Category : Technology & Engineering
ISBN : 9781441941367
In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.
